Spicy Roasted Corn & Black Bean Salad Recipe

Name: Spicy Roasted Corn & Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 4 cans corn, canned, drained well; 3 tablespoons olive oil; taste salt and pepper; 4 cans black beans, canned, rinsed, and drained; 1/2 red onion, minced; 2 cups roasted red bell pepper, small diced; 1 bunch cilantro, fresh, rough chopped; 1 bunch scallions, sliced thin on a bias; dressing; 3/4 cup red win vinegar; 1 lemon, juice fresh squeezed; 1 teaspoon dijon mustard; 1/2 cup olive or vegetable oil for salad dressing; 4 tablespoons CHA! by Texas Pete; 1 teaspoon cumin; 1 teaspoon chili powder; to taste salt and pepper

Servings: persons

Salad
4 cans corn, canned, drained well
3 tablespoons olive oil
taste salt and pepper
4 cans black beans, canned, rinsed, and drained
1/2 red onion, minced
2 cups roasted red bell pepper, small diced
1 bunch cilantro, fresh, rough chopped
1 bunch scallions, sliced thin on a bias
dressing
3/4 cup red win vinegar
1 lemon, juice fresh squeezed
1 teaspoon dijon mustard
1/2 cup olive or vegetable oil for salad dressing
4 tablespoons CHA! by Texas Pete
1 teaspoon cumin
1 teaspoon chili powder
to taste salt and pepper

1
Preparation
2
Turn on the oven broiler.
3
Drain the corn well and place it in a mixing bowl. Toss the corn with the olive oil and season with salt and pepper. Place the corn in an oven-safe dish and place the under the broiler for approximately 5 minutes or until the corn has lightly charred. Place the corn in the refrigerator to chill.
4
Once the corn is cold, place it in a large mixing bowl. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well.
5
Place all ingredients for the salad dressing into a blender and puree until smooth. Pour the dressing over the corn and black bean salad and mix well. Season the salad with salt and pepper and keep refrigerated until ready to use.

1305

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad, 4 cans corn, canned, drained well, 3 tablespoons olive oil, taste salt and pepper, and more.

Yes, Spicy Roasted Corn & Black Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Roasted Corn & Black Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions